Alpencheddar
Alpencheddar
| MILK: | thermized COW’S MILK |
| CATEGORY: | Semi-Hard |
| FAT CONTENT: | F.i.Tr. 50% |
| RENNET: | traditional calf stomach |
| AGE: | 3 months |
| PRODUCERS: | Hofkäserei Kraus und Quickes Traditional Farm |
| REGION: | Allgäu (BY) |
| COUNTRY: | Deutschland |
| NOTE: | The texture is firm and slightly brittle, the taste is sweet and nutty at the beginning, which then turns into earthy and pleasantly sour accents and ends on a delicious apricot note. Tastes so great, but is also perfect on the Cheese Burger! |
| HS: | 0406 9025 |
Alpencheddar? Can you do that? Yes, you can, and why not. The Kaeskuche's contacts with the best cheese makers worldwide have resulted in this unusual, innovative and absolutely delicious new cheese. It is produced in the Kraus cheese dairy in Ebersbach in the Allgäu. During the production of a traditional Allgäu semi-hard cheese, of course in the best Kraus quality, a good ten percent grated Mature Clothbound Cheddar is added to the curd, which comes from Käserei Quickes in Devon and matures there for at least twelve months. The young loaves then mature for at least three months in the cellar of the farm cheese dairy. The result of the collaboration between these two top producers is a unique cheese that combines the sweet nuttiness and spiciness of the Allgäu mountains with the strong, earthy aromas of the lush meadows in Devon.
Albert Kraus and his team have been producing cheese from the best Allgäu milk since March 1999 at the Hofkäserei Kraus cheese dairy in Ebersbach near Obergünzburg. This milk comes from two traditional Allgäu farms that are only five Kilometers away from the cheese dairy.
| Ingredients | |
|---|---|
| cow's MILK: salt, starter cultures, natural renne | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1733 kJ/ 418 kcal |
| Fat | 35 g |
| of which saturates | 25 g |
| Carbohydrate | 0.1 g |
| of which sugars | 0.1 g |
| Protein | 25.56 g |
| Salt | 1.9 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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